Name: Tomato tart
Total time: 1 h
Yield: 4 people
Cuisine: French
Ingredients: 1 tablespoon olive oil; 1 red onion, finely sliced; 2 cloves garlic, crushed; 1 tablespoon sugar; 2 tablespoons balsamic vinegar; t.t. salt and cracked black pepper; 1/2 teaspoon dried oregano; 400 g Mutti Whole Baby Roma Tomatoes; 1 1/2 sheets butter puff pastry, just thawed; t.t. crumbled goats’ feta; leaves fresh oregano

Ingredients

4 people

1 tablespoon olive oil
1 red onion, finely sliced
2 cloves garlic, crushed
1 tablespoon sugar
2 tablespoons balsamic vinegar
t.t. salt and cracked black pepper
1/2 teaspoon dried oregano
400 g Mutti Whole Baby Roma Tomatoes
1 1/2 sheets butter puff pastry, just thawed
t.t. crumbled goats’ feta
leaves fresh oregano

Did you know?

Tip: Serve with baby rocket.

Made with

Whole Baby Roma Tomatoes

Discover more

Method

1

Heat oil in a medium frying pan. Add onion and cook 20 minutes over a medium/low heat until soft and lightly golden. Add garlic and cook for 1 minute longer. Add sugar and vinegar and cook stirring for 3 minutes.
2

Add salt, pepper, oregano and undrained datterini tomatoes. Simmer for 10 to 15 minutes or until very thick, stirring occasionally. Set aside to cool.
3

Meanwhile, preheat oven to 220°C. Lightly oil a 23cm round cake pan and line base with a circle of baking paper which extends 1 cm up the sides of the pan. Spread tomato mixture over the base.
4

Cut pastry into 6 equal sized triangles. Place on top of tomato mixture. The pastry triangles will overlap. Tuck in pastry around edges. Use the point of a sharp knife to make 3 incisions through the pastry to allow for steam to escape. Bake on an upper oven shelf for 20 minutes or until pastry is golden brown.
5

Remove tomato tart from oven and cover with a serving plate or board. Upturn to remove from pan. Top with goats’ feta and oregano leaves.

When tomatoes become the heart of the tart

This tomato tart turns a handful of simple ingredients into something generous and full of character. Slowly softened red onion, garlic and balsamic vinegar create a sweet-and-savoury base, while Mutti Whole Baby Roma Tomatoes bring intense tomato flavour and a naturally rich texture.

Crisp pastry, soft tomatoes

Once baked and turned out of the pan, the tart reveals its best contrast: golden, flaky puff pastry beneath a glossy layer of tender Baby Roma tomatoes and caramelised onion. The tomatoes remain the star, with their sweetness balanced by balsamic acidity and a touch of oregano.

A savoury tart with Mediterranean flavours

Crumbled goat’s feta adds a creamy, tangy finish, while fresh oregano brings an aromatic lift to every slice. Served warm with baby rocket, this tomato and feta tart works beautifully as a light lunch, an easy dinner or a dish to share around the table.